by Kyla Van Heerden

Recipe by Abigail Shidute


  • 1 whole red onion, with layers peeled apart and cut in half
  • 90ml olive oil
  • Steak and chop seasoning
  • 2 lemons, 1 juiced, 1 cut in half
  • 120ml garlic butter
  • 2 tablespoons dried parsley
  • 4 lamb chops
  • 2 large pork chops
  • 200g boerewors
  • 100g prawn meat
  • 6-8 skewer sticks
  • 2 crayfish tails, cut through the middle
  • 180g crab claws


For the seafood

  1. Soak the skewer sticks in cold water for 10-15 minutes to avoid burning them on the braai fire.
  2. Add the garlic butter, parsley and juice of 1 lemon to a small bowl and melt over low heat or in the microwave for 1 minutes.
  3. Marinade the prawn meat, crab claws and crayfish with the melted butter mix, leave some for basting.
  4. Skewer the prawns and red onion, by alternating between one onion and one prawn until the skewer is full.

For the meat:

  1. Marinate the lamb chops and pork chops in the steak and chop seasoning.


  • Grill the lamb chops, pork chops and boerewors for 3 to 5 minutes on each side until cooked to your liking.
  • Remove turf items from the grill, clean the grill with half a lemon and place the prawn skewers, crab claws and crayfish (open end down) on the grill.
  • Grill surf items for 2-3 minutes on each side, basting the surf items in the remaining garlic butter while grilling.
  • Remove from the grill once cooked and place surf and turf items on one platter to serve.

TIP: Add a tartare sauce and a sweet chilli sauce to your platter to enjoy with your surf and turf!

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